The kindergarten menu is as follows from Monday to Friday:

1. Kindergarten menu on Monday. Breakfast, fresh milk, barbecued pork buns. Chinese food, minced pork scallops, stewed tofu, scrambled eggs with tomatoes, lean spinach and pork liver soup. Fruit. Sydney. Dinner. Anti-influenza tea water chestnut cake.

2. Kindergarten Tuesday recipes. Breakfast. Sauced meat, rice rolls vegetable porridge. Chinese food, tomato sauce, ham and eggs. Papaya crucian carp soup. Fruit. Bananas. Dinner, sweet potato with milk sesame paste.

3. Kindergarten Wednesday recipes. Breakfast. Fresh milk and scallion oil rolls. Chinese food. Braised carrots with pork. Lettuce in oyster sauce, seaweed, shrimp skin, egg soup, fruit, apple. Dinner, tremella eggs, red dates and sugar water.

4. Kindergarten Thursday recipes. Breakfast, pork liver, lean meat and pumpkin porridge. Chinese food. Ham with sprouts, fried noodles with shredded pork and eggs, chicken feet and eyebrows. Tofu pudding and pig bone soup, dinner. Sweet bread with sour grandma.

5. Kindergarten Friday recipes. Breakfast, fresh milk, honey bag. Chinese food. Fish patties with tomato sauce, fried cauliflower with beef, pork liver soup with minced mustard. Dinner. Green vegetables, minced meat, eggs and butterfly powder

Basic requirements for the formulation of kindergarten recipes

1. There are all kinds of food in a week's recipes.

2. Lunch and dinner should be mixed with meat and vegetables, and three meals should be mixed with dry food, sweet food and salty food, and thick food. The pattern of meals should be changed and repeated less.

3. The calorie distribution of three meals is reasonable, which conforms to the principle of eating well at breakfast, eating well at lunch and eating less at dinner.

Weight standard

1. Weight standard for a single meal per day: 25-3g； for breakfast; Breakfast: 1-15 g; Lunch: 4 g; Noon: 1-15g；; Dinner: 3g

2. The weight of recipes and raw materials in each meal. Rice flour staple food: 5-1 g; Milk: 15-2g；; Porridge soup: 1-15g；; Vegetarian dishes: 5-1 g; Steamed bread rolls: 6-1g；; Fruit: 6-1g；; Eggs: 5-75g；; Quail eggs: 3-6g；; Oil: 1g；; Salt: 3g

children's nutrition collocation

1. Children's daily cereal demand is between 18-26g, including 7-9g of meat, 6g of eggs, 2-25g of vegetables, 1-15g of fruits and 2ml of milk.

2. The selection of ingredients in the weekly recipes should be kept at 6-7, and the daily intake of ingredients in the recipes of children should be strictly in accordance with this standard. The ingredients must be matched with coarse and fine grains, with vegetarian dishes and with dry and thin ingredients.